- 4 cups Young Guns Red Chile Sauce
- 1 1/2 tbsp lard or oil
- 2 1/2 tbsp flour
- 1/4 tsp garlic powder or minced garlic
- 1/4 tsp cumin optional
- 1 pinch salt
- 1 pinch oregano
- 1 pinch black pepper
- Heat lard or oil in a medium saucepan. Stir in flour until mixture is smooth. Cook until brown.
- Add Young Guns Red Chile Sauce, garlic powder, minced garlic, cumin, oregano salt, and pepper to taste. Bring to a boil; reduce heat.
- Cook and stir until slightly thickened.